The filling begins with sour cherries from the Black Forest region of Germany that have been soaked in a clear cherry brandy called Kirschwasser. It’s not overly sweet, yet still rich, moist and full of flavor. The chocolate cake in an authentic Black Forest Cake is made with egg whites, very little chocolate and no butter. In the USA, a basic chocolate cake, canned cherry filling and whipped cream or buttercream frosting are typically used but are a poor substitute for what should really be in a Black Forest Cake. In fact, most people who make Black Forest Cakes or cupcakes in the United States aren’t actually making an authentic BFC. There is a mandate in Germany that states that if Kirschwasser is not used in this cake, it can not be called a Black Forest Cake. Cherries! The Schwarzwälder Kirschtorte or Black Forest Cake is made with layers of chocolate cake filled with cherries soaked in a cherry brandy (Kirschwasser) and fresh whipped cream topped with cherries and chocolate shavings. The cake gets it’s name from the region it was created in, the Black Forest and features one of the areas biggest crops. For almost 100 years, this cake has been a favorite of Germans and chocolate & cherry lovers around the world. You can’t be in Germany without eating Black Forest Cake at least once, if not dozens of times. Or try icing the entire cupcake with big whipped cream rosettes and adding a cherry on top along with the chocolate shavings.Made with an authentic recipe & German ingredients, these Black Forest Cupcakes are a delicious alternative to the traditional Schwarzwälder Kirschtorte or Black Forest Cake of Germany! Cover them up with another dollop of whipped cream, then chocolate shavings on top. Fill each one with a little whipped cream, then a generous scoop of drained, cooked cherries. To assemble the cupcakes, take the scooped-out cupcakes out of their baking pan. If only small pieces of chocolate are available, very finely chop them to make more of a chocolate dust. To make the chocolate shavings, use a vegetable peeler or sharp chef’s knife on a large block of room temperature dark chocolate and shave the chocolate into large curls. You will see fluffy whipped cream speckled with black vanilla seeds. Then add the sugar paste into the mixing bowl and continue whipping until stiff peaks form. Stop the mixer, and mix several tablespoons of the cream into the bowl of confectioners’ sugar to make a paste. Stop the mixer, add the cream to the mixing bowl, and whip at medium speed for 1 to 2 minutes, until the cream reaches medium peaks. Place the vanilla bean seeds in the bowl of an electric mixer fitted with the whisk attachment and let it run for several seconds at medium speed, which will release the flavor of the seeds. To prepare the Chantilly Cream, sift the confectioners’ sugar into a small bowl and set aside. This will later be filled in with Chantilly Cream and cherries. Once the cupcakes have cooled, scoop out a big, round chunk of each top with a melon baller or a paring knife. Combine the cherries, Kirsch, corn syrup, and salt in a small saucepan and heat over medium heat for 3 minutes. While the cupcakes are baking, prepare the cherries. Allow them to cool in the pan to room temperature. The cupcake tops will form a dome and a toothpick inserted in the center should come out clean. A big pastry bag works well for this job. Ladle it into the prepared muffin pan, filling each cavity about three-quarters full. Make the completed cake batter as directed. Grease 16 muffin cups or line with baking cups.
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